A hearty grilled burger recipe topped with spicy and smoky charred poblano peppers, a light and cooling guacamole, and fresh cilantro.
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Step 1: Prepare the Burgers
Heat a charcoal or gas grill to cooking temperature.
Portion ground beef into 4 patties. Form the patties with your hands but don't over-work the meat with your hands or it will become tough.
Sprinkle both sides of patties with 1/2 tsp. of kosher salt, pepper, and garlic powder.
Step 2: Make the Guacamole
For the guacamole: Scoop 2 large avocados into a small bowl and add the juice of 1 large lime (about 2 Tbsp.) and a few generous pinches of salt. Smash the avocados with a fork until desired consistency is reached.
Step 3: Roast the Poblano Peppers
For the roasted poblano peppers: Place 2 poblano peppers directly on the hottest portion of the grill for 2 minutes or so per side. Once the skin is charred move to a more indirect heat, cover grill, and continue to cook until slightly softened (about 5 minutes per side). Remove from grill, cool, and slice open the peppers. Peel or scrape the skin from the peppers and remove the seeds. Cut the peppers into large chunks and set aside.
You can use Anaheim or other chili pepper instead of poblano. Alternatively, you can use bell peppers for a sweeter flavor.
Step 4: Assemble the Burgers
For the burgers: Place the spiced patties onto the hottest portion of the grill and sear for about 2 minutes per side. Move to a more indirect heat, cover, and grill the burgers for about 5 minutes per side or until desired done-ness is reached. Use a grilling thermometer to determine if meat has reached a safe internal cooking temperature (160 degrees Fahrenheit). Add cheese a few minutes before done and cover to melt. Remove from heat.
Toast the buns on grill for a few minutes. To assemble, place 1 or 2 pieces of roasted poblano on bun. Place the grilled burger on top of that. Add a heaping scoop of guacamole and a handful of fresh cilantro.